This summer vegetables dish is extra special because the vegetables are marinated in a red wine, orange, garlic and herb marinade, for a rich flavor. You will need to plan this grilled marinated vegetables recipe beforehand since the vegetables have to soak in the marinade for several hours.

You can vary the quantities of ingredients in this recipe and perhaps use some large mushrooms too. Because red wine is used in the marinade and the resulting vegetable recipe is rich and flavorful, this summer vegetables recipe is ideal served as a side dish with grilled steak or a similar red meat or it is tasty enough to be served by itself as a complete vegetarian meal.

A nice range of vegetables are used in this dish. You have zucchini, eggplant, patty pan, summer squash, bell pepper, tomatoes and red onion in the mix. Feel free to change which veggies you use or leave out anything you dislike. You can also swap the red onion for any other kind of onion, or use green bell peppers or yellow ones, or whatever you want. The marinade works very nicely with these absorbent vegetables, infusing them with plenty of flavor.

This marinade is based on olive oil, as a lot of marinades are, because this sticks to the vegetables, helps to carry around the other flavors in the marinade, and also adds a unique taste. As well as the olive oil you have red wine in there, although you may use red wine vinegar if you prefer or even a splash of apple juice if you want. The garlic and orange add nice flavor accents and the rosemary and sage are hearty, bold tasting herbs which also work nicely with the other components in the marinade.

Make the marinade up to 3 days head if you wish to save time or just before using if you prefer. This is a nice make-ahead marinade though, which might be a bonus if you are going to be making a lot of food for a party or gathering and you want to do as much as possible ahead. The vegetables are marinated in this tasty mixture and they really do take on a lot of flavor from it. Using summer vegetables means you can shop for locally grown, seasonal produce, and that is healthier and fresher than using out of season veggies which have to be imported and usually cost more.

This simple recipe is easy enough for anyone to master and you will be surprised how flavorful this dish is. Whether you are making this for vegetarian guests or as a side dish for the carnivores, the flavor is satisfying, rich and hearty. The last step, after marinating these lovely veggies, is to put them on the grill to cook them. Do not overcook them. You do not want them to be mushy or soggy, and most people do prefer these al dente, which means still with a bit of bite. Serve the vegetables warm or, if there are some left over, you might wish to have them cold the following day with some meat or fish, or even as a sandwich filling. Pop these veggies between two slices of bread with a little creamy dressing for an unusual and very flavorful lunch.

Start with Marinated Raw Vegetables Then Add Them to the Grill for Something Special
Summary: Summer vegetables are combined with this full-flavored red wine and garlic marinade for the most amazing results. Grill them and serve as a satisfying main or side dish.
Cuisine: American
Recipe type: Side Dish
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 2 zucchini, sliced lengthwise
  • 1 lb eggplant, sliced lengthwise
  • 1 tablespoon salt
  • 2 patty pan squash
  • 4 summer squash, sliced lengthwise
  • 1 red onion, sliced into ½ inch thick disks
  • 1 red bell pepper, de-seeded
  • 1 yellow bell pepper, de-seeded
  • 3 tomatoes, in ½ inch slices
  • 1 cup basil, roughly chopped
For the Marinade:
  • ⅓ cup olive oil
  • ⅓ cup red wine
  • 1 tablespoon grated orange zest
  • 2 cloves minced garlic
  • 1 tablespoon black pepper
  • ¼ cup minced rosemary
  • ½ cup minced sage
  1. Mix the marinade ingredients together.
  2. You can store the marinade for up to 3 days in the refrigerator.
  3. Put the squash, zucchini and eggplant in a colander and sprinkle the salt over them.
  4. Toss and leave for half an hour.
  5. Rinse the vegetables and pat them dry, then transfer them to a casserole dish.
  6. Add the patty pan, onion, bell pepper, tomatoes and basil and pour the marinade over.
  7. Chill for 8 to 12 hours.
  8. Grill the marinated vegetables for 5 minutes per side or until tender, over a moderate heat.

Photo Description:

One of the best things about grilling vegetables is those wonderful char-marks or grill-marks you can see in the picture. Those little crispy bits are one of the tastiest parts of the vegetables. If you often find it hard to get the kids to eat their vegetables or you want to encourage yourself to eat more of them, using a tasty marinade and choosing a great cooking method like char-grilling ensures the results will be so tasty you will find yourself eating plenty of wholesome veggies. This particular recipe is a special one because the marinade is hearty and bold and infuses the vegetables with so much incredible flavor.


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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.


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